Braised Rabbit

Ingredients:

• 2 tbsp all-purpose flour
• 1 tsp salt
• 1 3-pound rabbit, preferably fresh, cut into 6 pieces
• 4 tbsp olive oil
• 4 tbsp unsalted butter
• 12 shallots, peeled and whole
• 12 garlic cloves, minced
• 1 cup assorted mushrooms, coarsely chopped
• 2 tsp fresh rosemary, diced
• 2 tsp fresh thyme, diced
• 2 tsp fresh sage leaves, chopped
• 2 cups dry red wine
• ½ cup cold unsalted butter
• 2 tbsp fresh parsley leaves, chopped
• Salt & pepper

Method:

In a large bowl, toss the rabbit pieces with the flour and salt

Heat the olive oil and butter together over a medium high heat in a large skillet until the butter begins to bubble. Add the rabbit and brown nicely on all sides, about 5 minutes

Place a garlic clove on a clean work surface and press down on it with the blade of large knife so that it is lightly crushed but still intact

Repeat with the rest of the garlic and toss them in with the rabbit

Add the ¼ cup of the red wine to deglaze the pan, stirring with a wooden spoon to scrape up all the lovely brown bits

Add the shallots, mushrooms, rosemary, thyme, and sage and stir for 30 seconds longer

Pour in the rest of the wine and Bring to a boil over a high heat

Cover the skillet and transfer to a 400F oven for 25 minutes

Remove from the oven and transfer the rabbit to a bowl and cover with tin foil

Return the skillet to a high heat and cook for about 10 minutes or until the liquid has reduced by half and is syrupy

Add the cold butter and stir to incorporate

Add the parsley and season with salt and pepper

Plate the rabbit and pour sauce over top